Spicy Bolivian Aji Amarillo Chicken Stew
A warming chicken stew infused with the bright, spicy flavors of traditional Bolivian aji amarillo sauce and hearty vegetables. This latin american-inspired chicken ready in about 55 minutes pairs chicken thighs, boneless and skinless, aji amarillo paste, medium onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 3 tbsp aji amarillo paste
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced
- 3 cups chicken broth
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp cilantro leaves, chopped
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1 lb boneless, skinless chicken thighs cut into bite-sized pieces, and sear for 5-6 minutes until golden on all sides.
- Step 2: Stir in 1 diced medium onion and 3 minced garlic cloves, sautéing for 3-4 minutes until the onion softens and becomes translucent.
- Step 3: Add 3 tbsp aji amarillo paste and cook for 2 minutes until fragrant, stirring constantly to coat the chicken and onion.
- Step 4: Pour in 3 cups chicken broth, then add 2 peeled, cubed medium potatoes and 2 sliced medium carrots. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Bring the stew to a simmer, cover, and cook for 25-30 minutes until the potatoes and carrots are tender and the chicken is fully cooked.
- Step 6: Remove from heat and stir in 2 tbsp chopped cilantro leaves for a fresh finish before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Bolivian Aji Amarillo Chicken Stew take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Bolivian Aji Amarillo Chicken Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep aji amarillo paste from drying out.
Can I substitute ingredients in Spicy Bolivian Aji Amarillo Chicken Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Bolivian Aji Amarillo Chicken Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Bolivian Aji Amarillo Chicken Stew?
Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
